This easy recipe for pickled cherry tomatoes combines tomatoes with other garden veggies for long term storage.
Prepare vegetables, water bath canner, jars and lids. I kept my veggie piles separate so I could make sure to get some of each veggie in every jar.
In large saucepot, combine salt, water, vinegar and sugar and bring to a boil. Pack vegetables into hot jars, leaving 1/4 inch headspace. Add one head of dill and one garlic clove to each jar.
Ladle hot liquid over vegetables, leaving 1/4 inch headspace. Remove air bubbles and double check headspace. Wipe rims and cover with two piece caps. Process for 15 minutes in a boiling water bath canner.
Remove to a towel on the counter to cool for 8-12 hours. Remove rings and check seals. Store any unsealed jars in the refrigerator and use within a month. Label jars and store in a cool, dry location out of direct light. Best if used within 12-18 months.
The nutrition information is an estimate only, including the brine, making the sodium count very high. If you eat the tomatoes and other veggies and don’t drink the brine, the sodium count per serving would be much lower.
Keywords: cherry tomatoes, tomatoes, canning